Chef de Cuisine

Duties and Responsibilities

• Meet with Executive Chef and Sous Chef to review assignments, anticipate business levels, changes, and other information pertinent to job performance.
• Assists Executive Chef by controlling food and labor cost and establishing goals and objectives that focus on profit, product, and guests.
• Maintain cleanliness in compliance with company standards and Health Department guidelines.
• Aids Executive Chef by controlling purchasing, receiving, purveyor lists, and inventory of all kitchen items. Responsible for developing relationships with purveyors.
• Aids Executive Chef to create seasonally driven menus and procure best quality product for all menu items.
• Takes lead in menu development: Sourcing, Menu Specs, Training, Receipt Input, Data input, and Menu Change Procedures
• Aids Executive Chef by inputting data for inventory management and accounts payable purposes.
• Manages data entry for any new/changed menu items.
• Ensures all requisitions are processed properly and placed in designated area.
• Ensures all products are rotated on a first-in, first out philosophy.
• Maintain exceptional menu knowledge and attention to detail with plate presentation.
• Maintain solid knowledge of all food products and able to skillfully apply culinary techniques.
• Maintain and strictly abide by State sanitation / Health regulations and Restaurant requirements.
• Maintain complete knowledge of correct maintenance and use of equipment.
• Manage supervisory role in absence of the Executive Chef.
• Ensure food quality is superior and take action to correct any irregularities.
• Effectively communicate with management, chefs, and service staff in order to fulfill and address any issues or needs requested by guests and/or employees.

Physical Requirements

• Ability to stand and walk during 6 to 8 hour shifts.
• Ability to reach, bend, stoop, and wipe.
• Ability to lift and carry supplies and equipment up to 60 pounds and place items on high and low shelves in storerooms and freezers.
• Ability to work in an environment that is subject to varying levels of heat and noise.
• Ability to work in a high pressure environment

Required Education and Experience

• Bachelor’s Degree in Culinary Arts or recognized formal certified training program from a National Culinary Association or
• At least 8 years of related experience working at a fine dining restaurant
• At least five years of management experience in Food and Beverage
• Prior experience in labor and food cost control - understanding financials
• Excellent written and oral communications skills, computer proficiency in Microsoft Office Suite.
• Comprehension of English oral and written language
• Ability to deal with a diverse staff and to operate efficiently despite stressful time pressure
• Strong coaching and development skills
• Ability to produce a high volume of work in a timely manner, which is accurate, complete and of high quality.